Course Title: Work within a laboratory/field workplace (induction)

Part B: Course Detail

Teaching Period: Term1 2012

Course Code: EMPL5409C

Course Title: Work within a laboratory/field workplace (induction)

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Toinette Thake

Course Contact Phone: +61 3 99254876

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

Nominal Hours: 50

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Pre-requisites and Co-requisites

VBP043 - Apply an understanding of the food processing industry,
VBP049 - Develop & update food industry knowledge

Course Description

This unit of competency covers the induction of an employee into scientific/technical work within an enterprise.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

PMLORG200A Work within a laboratory/field workplace (induction)


Accept responsibility for quality of own work

Performance Criteria:

Monitor and adjust work practices to ensure that the quality of  outputs is maintained

Identify and report opportunities for improvements in procedures, processes and equipment in work area.


Identify own learning needs

Performance Criteria:

Identify career options and training opportunities in the enterprise

Consult appropriate personnel to identify own learning needs for future work requirements and career aspirations.


Organise daily work efficiently

Performance Criteria:

Assess and prioritise work load according to level of responsibility

Advise supervisor if additional resources or support is required to improve performance

Undertake duties in a positive manner to enhance workplace cooperation and efficiency


Provide scientific/technical support

Performance Criteria:

Identify workplace roles and responsibilities of  scientific/technical personnel

Identify typical tasks and calendar of events in work area

Recognise and locate the equipment and resources required for everyday work

Interpret work instructions correctly and seek clarification if  necessary

Follow work instructions to perform scientific/technical tasks safely and efficiently

Maintain own work area, equipment and materials in a safe and organised manner according to enterprise policy and procedures


Work in accordance with workplace agreements and/or legislative requirements

Performance Criteria:

Locate key workplace information and apply it correctly

Follow enterprise policy and procedures relating to employment, security, confidentiality and reporting lines

Perform all work activities in accordance with relevant environmental management procedures, ncluding
sustainable energy principles and work practices


Work within enterprise structure and culture

Performance Criteria:

Demonstrate broad knowledge of enterprise business ethics, goals, products and/or scientific/technical services

Identify key enterprise sites and functions and their contribution to product range and quality

Learning Outcomes

Have spent  a period of time in a food industry workplace and so demonstrated achievement of the following  outcomes

  • Be able to work within an enterprise structure and culture
  • Be able to work in accordance with  work place agreements and/or legislative requirements
  • Be able to provide scientific /technical support
  • Be able to organise daily work eficiently
  • Be able to identify own learning needs
  • Accept responsibility for quality of own work

Details of Learning Activities

Information Sessions will be arranged throughout the year - times for these will be announced on Blackboard

Placement in food processing company  for 5 to 10 days - usually during the student vacations or on consecutive mondays

Report (oral or written) - a short discussion of your experience  while on work placement - to be given in class

Maintaining records - log book and assessment booklet  need to be completed  while you are on placement

Teaching Schedule

There are  no formal timetabled classes but  Information sessions will be held  throughout the year as well as private interviews regarding placement - times of the information sessions  will be announced on Blackboard.  You will also be contacted by email

Completion of 5 - 10 days in a food processing workplace during vacation periods or on consecutive mondays

Verbal report to class when return from placement - time to be arranged

Learning Resources

Prescribed Texts


Other Resources

Overview of Assessment

Assessments for this course consist of:

-completion of 5 - 10 days in food processing work place or food laboratory
-completion of log book - signed off
-completion of assessment book - activities signed off by supervisor

Assessment Tasks

Assessment for unit will either be PX  (pass   ie competent),   DNS (not complete)   or  N  (not competent).      In order to pass this unit the grade PX must be achieved

To achieve a PX , all of the following tasks must be completed satisfactorily

  • 5 - 10 days in food processing company   (5 full days minimum)
  • Submission of  a  log book  showing tasks for each of the days spent in the workplace.  Must be signed off by supervisor
  • Submission of  completed assessment booklet with all questions answered in detail

Assessment Matrix

Other Information

The 50 hours allowed for this unit to be allocated as follows

Information sessions/  private interviews and  reporting           6 hours

time organising placement ( contacting workplace/ oragnising equipment, travel arrangements etc )  2 hours

time in industry work place                                                               35 - 40 hours

time to complete asessment tasks                                                 7 hours

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